Chai Coffee Creamer

I do not know about you all but I sure love coffee. But I tend to get bored of the same taste day after day so I love to try different brands, methods and flavorings. This is a really good recipe that you can store and use when needed. And did I mention this will save you some money in the long run? 1-1/2 cups nondairy powdered creamer 1 cup confectioner’s sugar 1/2 cup instant nonfat dry milk powder 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground corriander 1/2 teaspoon ground white pepper 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice 1. In a medium sized bowl, combine creamer, sugar, milk powder, cinnamon, ginger, cardamom, pepper, cloves and allspice. Spoon mixture into storage container and cover. 2. To serve, stir 1 tablespoon of creamer into 1 cup hot coffee. Yields: 3-1/4 cups

Lugaimat

Luqaimat is a traditional Saudi dessert. You can find this sweet doughnut served during the month of Ramadan, on Eid or to special guest. It tastes especially nice with tea or coffee. If you do not live in the Middle East where sugar syrup is readily available for you to purchase then it is quite easy to make at home or you can even opt to use honey or even date syrup. 1 teaspoon yeast 1 tablespoon sugar 2-1/2 cups warm water 1/2 teaspoon saffron 1 egg 2 tablespoons oil 3-1/2 cups all purpose flour oil for deep frying 1. In a small bowl dissolve yeast and sugar in a 1/2 cup warm water, leave for 5 minutes until foamy. 2. Infuse saffron in 1/2 cup water, sit aside. In a large mixing bowl add egg and remaining water. Mix well with a hand mixer. Add yeast mixture and saffron, mix well. 3. Add flour gradually, and knead after each addition . Cover in a warm place and allow to rise for one hour. 4. Heat oil in a large pan on medium heat. Alongside the bowl of batter, have a small bowl of oil. Take some batter (the size of a pistachio) with the tip of a small spoon. Using another oiled small spoon, carefully slip batter from spoon into hot oil. (it will puff into a larger ball). 5. Deep fry until golden brown, turning to brown evenly. Drain on paper towel and serve with sugar syrup.

Fried Apple Pies

Nothing reminds me of Fall more then a nice fried apple pie. Growing up in Tennessee I was lucky enough to live near The Apple Barn, a place that had every apple recipe you could imagine. One of the last memories I have of my Grand-Father was going to The Apple Barn and having a fried apple pie with some warm apple cider and maybe that's why their both so special to me. 4 tart (such as Granny Smith, Fuji, Gala or Macintosh) apples, peeled, cored and sliced 2 cups water 1/2 cup sugar 2 tablespoons butter 1/2 teaspoon cinnamon 1 teaspoon lemon juice 1 (15 ounce) package refrigerated pie crust 1-1/2 cup vegetable oil, more as needed powdered sugar 1. Cook the apples with the water in a covered 4-quart saucepan over medium-low heat for about 1 hour, or until all liquid has been absorbed. Stir occasionally. Add the sugar, butter, lemon juice and cinnamon, mixing well; set aside to cool. Unfold the pie crust and break into 8 equal pieces like pie slices. Place 1 heaping tablespoon of fruit on each round of dough, leaving a 1/2-inch border all around. Dip your finger in water and moisten the edges of the crust, then place a second round on top of the filling and press the edges of the crust, then place a second round on top of the filling and press the edges to seal. Dip the tines of a dinner fork in flour and crimp the edges to ensure a proper seal. 2. Pour oil into a cast-iron skillet to a depth of a little less than 1/2 inch. (This would be 1 1/2 cups oil in a 10-inch skillet.) Heat over medium-high heat. When the oil is hot, place 3 to 4 pies in the skillet and cook for about 2 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle the pies with powdered sugar while they're hot. Yield: 8 pies Recipe Adapted from Paula Deen

Chicken Pastries

I just love baking with puff pastry, you can't seem to go wrong with it. This recipe is very simple I just adapted my vegetable samosa recipe (which I can eat plain) and put it into some puff pastry. This recipe makes about eight and as soon as I sat them on the table they were gone. 1 pound puff pastry 3-4 potatoes, boiled, peeled & diced very small 1 chicken breast, skinless, boneless, cooked and shredded 1/2 cup green peas, boiled 1-2 green chilies, chopped 1/2 teaspoon ginger 1 tablespoon coriander 1/2 teaspoon garam masala Salt to taste Red chili powder to taste 1/2 teaspoon amchur 2 tablespoons vegetable oil 1 egg yolk Flour for dusting 1. In an 8-inch skillet on medium heat add oil. Add potatoes, chicken, coriander, garam masala, red chili powder, amchur salt, green chills ginger and green peas; mix well. 2. On parchment paper lightly dust with flour. With a 3-1/4 inch round cutter cut rounds out from puff pastry. Place two teaspoons of potato mixture in the middle and fold, pressing edges with fork for closure. 3. Gently place pastries on baking sheet, with a pastry brush simply brush tops of pastries with egg yolk. In a pre-heated 350 F oven bake pastries until golden for 20-25 minutes. The puff pastry should be golden. Yields: 6 servings

Corn Cilantro Fritters

Sometimes I feel like I spend my days searching for things to get my toddler to eat. I think I am running out of options here, woo. One day its his favorite and the next day do not dare get it near him or else! About a month back I was at Whole Foods shopping and picked up some "Corn and Cilantro Fritters" for myself. I came home and prepared them and can you believe my little stinker took them and ate them from me? Well, was I not surprised. That was the last thing I would think he would gobble up but hey if he likes it well Momma likes it for him. And its a pretty healthy dish too. 1/2 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon baking powder 2 eggs 2 cups corn kernels 4 tablespoons fresh cilantro Oil, for frying 1. In a medium sized bowl; mix together flour, salt, pepper and baking powder. Make a well in the middle of the flour mixture and add the 2 eggs. Mix together gently with a fork until blended. Place mixture in fridge for about 10 minutes. 2. Pour oil in a skillet until it is about 3/4 to 1inch high. Heat over medium heat, careful to not get oil to hot, fritters will brown to fast. 3. Mix together corn and cilantro. Remove the batter from the fridge and combine batter with corn. Drop a spoonful of corn mixture into the hot oil. Fry on one side for 2 minutes or until deep brown in color. Flip and fry for 2 more minutes, or until golden. Drain fritters on paper towel. Serve with sour cream Yum, now I see you all are noticing that I sure love making fritters. Go ahead and search fritters and see what all pops up. Next, I am going to figure out away to combine this recipe and my Zucchini Fritters, delicious. Adapted from Bella online with slight modifications, thanks Amy for letting me use the recipe for my son and my bloggers.

My Recipes Showcased

I was lucky enough to have my recipes showcased on the wonderful Indian blog Yummy Food, you all should stop by her blog and try some of her recipes out. Its always such an honor in the blogging world to be asked to showcase, so thank you! I am still with you all but I am just a bit busy with Ramadan going on. Plus, you know the sad situation about my camera.

Rose Art Hummus

One beautiful thing about the Middle Eastern culture is not only the way the food taste but the way you decorate it. You are a true cook when you care about the way others see it. You will find this art all over the Middle East. Last year for Iftar I was served a lovely rice pudding by a Persian friend that had a tree stenciled across the top with cinnamon, it was amazing. Here you will see that I have just tried to pretty up some hummus. This is a nice starter for your table anytime! Hummus paprika olive oil 1 medium size red tomato 1 small green pepper, sliced 1. In a medium sized serving platter place your hummus in a decorative style, making fork marks around the side add paprika into the grooves. Drizzle oil over certain areas. 2. Starting at the top of the tomato cut the peel or skin part only with a sharp utility knife 1/2-inch to 3/4-inch wide in a continuous unbroken strip like peeling an apple. Roll the tomato skin up as tightly as possible with the shiny side out. Turn the tomato rose upside down, adjust the roll if necessary to resemble a flower and set in the middle of the hummus. 3. Around the sides of the rose place strips of green pepper upside down. Yields: 8 servings